Japanese-Style Eggplant Gyoza

20260131, #BreakfastDiary 1630, -11°C/mostly clear Folded just once, lightly - 110kcal per piece, Japanese-Style Eggplant Gyoza.

1 eggplant, 30g mushrooms (any kind), salt, cooking oil, 7 dumpling wrappers, perilla leaves, (filling) a pinch of salt, 1t ginger, 1T miso, 2t sugar, 1T sesame oil, 1t starch, 1 egg, (sauce) 1T red wine vinegar, a pinch of salt, 1T sugar

1. Cut the eggplant into 1cm cubes, place in a tray, sprinkle with salt, and let sit for about 10 minutes. Squeeze out the moisture afterward. 2. Finely chop the mushrooms and sauté in a pan with olive oil. 3. Make the filling. In a mixing bowl, combine the mushrooms from step 2 with a pinch of salt, 1t ginger, 1T miso, 2t sugar, 1T sesame oil, 1t starch, and 1 egg, mixing well. (The mixture is runny - add more starch and sift it to thicken.) 4. Lay a halved perilla leaf on a dumpling wrapper, top with the filling from step 3, and fold lightly so the filling stays visible. Wetting the edges helps them stick together. 5. Pour cooking oil into a pan and pan-fry the dumplings from step 4 over low heat. Once the bottoms turn golden, add water, cover, and steam for about 2 minutes. 6. Mix 1T red wine vinegar, a pinch of salt, and 1T sugar for a dipping sauce.

Inspired by @hirochi_kitchen